It’s pumpkin spice time! Fall is finally in the air so that means pumpkin spice is everywhere. These mini pumpkin bundt cakes are one of my favorite fall treats. Not to mention they are made in one bowl which is always a plus to me!
Everyone is obsessed with pumpkin everything right when a crisp is in the air…including me! Trader Joe’s Pumpkin Pie Spice helped with my craving of all things pumpkin flavored. I first started to make this dessert last year around this time. It was my first dairy-free, vegan dessert that I made. I worked on it all last fall and winter and perfected it to my liking. Most desserts, especially cakes, require eggs and milk but this cake doesn’t require either!
My favorite thing about this dessert is how easy it is! Everything goes into one mixing bowl to mix together; pumpkin puree, brown sugar, vegetable oil, water, flour, salt, baking powder, orange zest and pumpkin pie spice. Mix it together and divide it into the mini bundt cake pans. While the cakes are cooking, make the frosting. I like a simple frosting so powder sugar (confectioners sugar) and almond milk is my go-to. If desired, use a white frosting of your choice. Reminder, let the cakes cool before frosting.
What is fall without pumpkin spice? And what is the holiday season without cranberry and orange flavors? The orange zest adds another flavor to this cake that is so so good! Make this delicious dessert for any fall gathering or holiday party and it will not disappoint! Happy Fall!